Effects of postmortem carcass electrical stimulation on goat meat quality characteristics

Small Ruminant Research

Volumn 78, Issue 1-3, 2008, Pages 106-114

  Gadiyaram, K M ^a   Kannan, G ^a   Pringle, T D ^b   Kouakou, B ^a   McMillin, K W ^c   Park, Y W ^a  

^a FORT VALLEY STATE UNIVERSITY   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

^c LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Calpastatin activity; Goat; Meat tenderness; Postmortem Electrical stimulation; Sarcomere length

Indexed keywords

CAPRA HIRCUS;

EID: 47949086583     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2008.05.013     Document Type: Article

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